OLD MALAYA SPICE SDN BHD

CORE PRODUCTS
PHASE 1

PHASE 2 - 3 PRODUCTS

PHASE 3 - 2 PRODUCTS
 INDUSTRIAL CATERING SOLUTION

A. Eliminates 100% dependency on experience

cooks and fresh raw ingredients. Dictate simpler
cooking process resulting “strong based taste
products”.
B. Reduces COST of materials, storages, time and
other related expenses.
C. Improves consistency on end product quality.
PRODUCT ADVANTAGES
PRODUCT SERVING CAPACITY

1 PACKET = 50 to 70 Persons
of 500G

2 PACKETS = 100 to 140 Persons

of 500G
 COST SAVINGS ELEMENT
Comparison Elements based
Conventional Wet Paste OMS Spice
0n 100 people
Raw materials RM 4 for 150gm = 5 person RM 50 for 1kg = 100 person
Quantity 3kg Paste = 100 person 1kg spice = 100 person
1 Total Price RM 65.00 3kg Paste = RM80 .00 1kg spice = RM50.00

Saving Raw Material for cooking when using Vs Conventional RM15/cooking

OMS Spice VS Wet Paste RM30/cooking

Cooking Time
Preparation 30 minutes 10 minutes 5 minutes
Actual Cooking 45 minutes 30 minutes 25 minutes
2 Total Cooking Time 75 minutes 40 minutes 30 minutes

Vs Conventional RM93/month
Savings Time in RM when using OMS Spice
VS Wet Paste RM20/month

Usage Of manpower
Preparation 3 staffs 1 staff 1 staff
Actual Cooking 1 staff 1 staff 1 staff
3 Total Man Power 4 staffs 2 staffs 2 staffs

Savings Manpower in RM when using OMS Vs Conventional RM2000/month

Spice VS Wet Paste = Nil

Chiller = RM 100 /
Storage Cost Electricity month Chiller = RM 100 / month Room Temp = Zero Cost
4
Savings Cost Electricity in RM when using Vs Conventional RM100/month
OMS Spice VS Wet Paste RM100/month
COOKING PROCESS
COOKING MEASUREMENT
ASAM PEDAS
Ingredients 50 gm 100 gm 500 gm 1 kg
Water (ml) 400 800 4000 8000
Cooking Oil (ml) 20 40 200 400
Optional : Daun Kesum, Bunga Kantan
Fish/ Chicken/ Beef: 400-500 gm for 50gm paste

GULAI KAWAH
Ingredients 50 gm 100 gm 500 gm 1 kg
Water (ml) 400 800 4000 8000
Cooking Oil (ml) 20 40 200 400
Coconut Milk (ml) 100 200 1000 2000
Chicken/ Beef: 400-500 gm for 50gm paste
COOKING MEASUREMENT
KARI AYAM
Ingredients 50 gm 100 gm 500 gm 1 kg
Water (ml) 400 800 4000 8000
Cooking Oil (ml) 20 40 200 400
Coconut Milk (ml) 100 200 1000 2000
Chicken/ Beef/ Mutton: 400-500 gm for 50gm paste

MASAK KICAP
Ingredients 50 gm 100 gm 500 gm 1 kg
Water (ml) 400 800 4000 8000
Cooking Oil (ml) 20 40 200 400
Fish/ Chicken/ Beef: 400-500 gm for 50gm paste
COOKING MEASUREMENT
MASAK LEMAK CILI API
Ingredients 50 gm 100 gm 500 gm 1 kg
Water (ml) 400 800 4000 8000
Cooking Oil (ml) 10 20 100 200
Coconut Milk (ml) 100 200 1000 2000
Fish/ Chicken/ Beef: 400-500 gm for 50gm paste

TOM YAM
Ingredients 50 gm 100 gm 500 gm 1 kg
Water (ml) 800 1600 8000 16000
Cooking Oil (ml) 20 40 200 400
Seafood/ Chicken: 300-400 gm for 50gm paste
COOKING MEASUREMENT
SUP BEREMPAH
Ingredients 50 gm 100 gm 500 gm 1 kg
Water (ml) 800 1600 8000 16000
Cooking Oil (ml) 20 40 200 400
Beef /Chicken: 300-400 gm for 50gm paste
 RECIPE INGREDIENTS
MASAK KICAP Ingredients
Bawang Merah Garam
Bawang Putih Halia
Ayam/Daging Gula
Kicap Manis Air
Sos Tiram
Cili Padi
Minyak

MASAK LEMAK CILI API Ingredients

Ayam/Daging Minyak
Daun Kunyit Gula
Kunyit Air
Cili Api
Garam
Santan
Serai
 RECIPE INGREDIENTS
KARI AYAM/DAGING
Ingredients
Bawang Merah Daun kari
Bawang Putih Garam
Bunga Lawang Minyak
Asam Keping Santan
Buah Pelaga Halia
Rempah kari Gula
Kayu Manis Air

ASAM PEDAS Ingredients

Bawang Merah Belacan
Bawang putih Minyak
Bunga Kantan Garam
Daun Kesum Gula
Air Asam Serai
Cili kering Air
Cili Merah
 RECIPE INGREDIENTS
TOMYAM
Ingredients
Bawang Merah Sos Ikan
Bawang Putih Minyak
Udang Kering Halia
Asam Jawa Serai
Ketumbar
Cili Kering
Lengkuas

GULAI KAWAH Ingredients

Bawang Merah
Bawang Putih
Ayam/Daging
Gula Melaka
Asam Jawa
Santan
Halia
 RECIPE INGREDIENTS
SUP BEREMPAH Ingredients
Bawang Merah Lada Sulah
Minyak Masak Daun Sup
Daun Bawang Garam
Ayam/Daging
Lada Merah
Lada Hitam
Lada Hijau